Pre-heat the oven to 350°. Melt the coconut oil and combine with all the remaining muffin ingredients except the fresh cranberries. Blend in a food processor or bowl, mix until smooth.

With a spoon or spatula, gently fold the cranberries into the batter. I used whole frozen cranberries and did not defrost them and it turned out great.

Place batter in a muffin tin lined with muffin liners. The muffins will rise a very small amount, so you can fill the muffin liner about ¾ full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned and hardened.

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Comments

These look AMAZING! My mom used to make this cranberry-orange bread when I was a kid. It had orange juice and orange rind in it, SO good. Do you think the consistency would be the same if I subbed OJ for some or all of the coconut milk?

Coconut flour is very dense so it needs eggs and the substitutes are just not enough. It’s very hard to have a coconut flour recipe with no eggs. You could try looking for an almond flour based recipe since that tends to do better without eggs.